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Keto Peanut Butter Chocolate Crunch Bites - Easy, No-Bake, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1/2 cup natural creamy peanut butter (no added sugar)
  • 1/4 cup coconut oil
  • 3 oz sugar-free dark chocolate, chopped (or sugar-free chocolate chips)
  • 2–3 tbsp powdered erythritol or allulose (adjust to taste)
  • 1 tsp vanilla extract
  • 1/8 tsp fine sea salt (skip if your peanut butter is salty)
  • 3/4 cup unsweetened shredded coconut or unsweetened coconut flakes, lightly crushed
  • 1/2 cup chopped roasted peanuts (unsalted or lightly salted)
  • Optional: 1–2 tbsp cacao nibs for extra crunch
  • Optional: 1 tbsp ground flaxseed or chia seeds for added fiber

Method
 

  1. Prep your pan: Line a mini muffin pan with paper liners, or line a small square dish (about 8x8 inches) with parchment paper. This keeps the bites from sticking and makes cleanup simple.
  2. Melt the base: In a heatproof bowl, combine peanut butter, coconut oil, and chopped sugar-free chocolate. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. Alternatively, melt over a double boiler on the stove.
  3. Sweeten and season: Whisk in the powdered sweetener, vanilla, and salt. Taste and adjust sweetness. Remember it will taste slightly less sweet once chilled.
  4. Add the crunch: Fold in shredded coconut, chopped peanuts, and cacao nibs if using. If you’re adding flaxseed or chia, sprinkle it in now and stir until evenly combined.
  5. Portion: Spoon the mixture into the lined mini muffin pan, filling each cup about three-quarters full. If using a pan, spread the mixture in an even layer and press lightly with a spatula.
  6. Chill: Refrigerate for 45–60 minutes, or until firm. For faster results, freeze for 20–25 minutes. They should pop out cleanly once set.
  7. Serve: Enjoy straight from the fridge for the best texture and snap. If using a pan, lift the slab by the parchment and cut into bite-size squares.